1½ lb. lean boneless stew meat
½ c. flour
4 c. water
2 Tbsp. dried parsley flakes
⅛ tsp. garlic powder
2 bay leaves
1 tsp. salt
¼ tsp. pepper
¼ tsp. dried thyme leaves
1 cube beef bouillon
1 small can corn
1 small can green beans
1 14½oz. can diced tomatoes
1 20oz. pkg. frozen chunky stew vegetables or 3 c. cubed potatoes and 1½ c. baby carrots
1 tsp. Kitchen Bouquet for color

Lightly coat meat with flour. In Dutch Oven, brown meat in 3 Tbsp. oil. Add water and all herbs, spices, and bouillon cube. Simmer, covered, 1½ hours or until meat is tender. Add vegetables and Kitchen Bouquet. Simmer, covered, an additional 30 minutes.